Friday, July 22, 2011

Christmas In July

I don't know what the weather is like in your neck of the woods, but here?? It feels like I've been whisked away to the heart of the jungle. On the sun.
So even though turning on the oven was the last thing I should have done, I did. To make these awesome brownies because they reminded me of Christmas and snow and minty coolness.
And they taste DIVINE!!
And I only pass along my most divine recipes, so here you go:

I'm a lot of things, but Baker is not one of them.
Unless you consider mixing the contents of a store bought mix, baking.
Which I do.

We were at a BBQ a few weeks ago when someone starting passing around brownies. But these brownies weren't just any brownies. (Or the "special" kind, in case you were wondering) These were the best damn brownies I had ever tasted. They were Mint Meltaway Brownies and I had to have the recipe.

I immediately went on a mission for the person that made them. She was kind enough to share her recipe with me and I gave them a try last week.

They don't look that great, mostly because I decided to use foil to line the pan. I don't usually do this but for some reason this day I was feeling particularly lazy and didn't want to wash the pan.

The good news is they taste wonderful. Just like a Mint Meltaway or a Frango Mint. This will be my go-to potluck recipe for the holidays...friends and family you have been warned!

Below is the recipe she gave me. You can Google Frango Brownies for similar ones.

Mint Meltaway Brownies
(made in 3 stages)

Step One:
Make a batch of brownies. It should come as no surprise that I use store bought. To be fair though, the girl that gave me the recipe used a store bought mix as well. You can make them from scratch if you like.

Step Two:
Mix 2 tablespoons milk, 2 cups powdered sugar, 4 tablespoons melted butter, 1/2 teaspoon peppermint extract, and 2-3 drops food coloring of your choice (green is the go-to choice).
Spread over warm brownies and chill for at least 10 minutes.

Step Three:
Melt 6oz. semi-sweet chocolate chips with 6 tablespoons butter. I did this in the microwave, stirring every minute or so until combined. Spread this carefully over the last layer.Chill.
(Note: Next time I make this I will try Milk Chocolate. I always forget that I don't care so much for semi-sweet)

Before serving let them get to room temperature.
These are extremely rich so you can cut into small squares!

Or do like me an eat half the pan yourself!
I had a little help...